Ultimate King Prawn and Chorizo Paella
with Parsley, Lemon and Pepper
- Crustaceans
- May contain traces of allergens
- Celery
Looking for a taste of everyday luxury? This Ultimate King Prawn and Chorizo Paella is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
20
Chicken Stock Paste
2
Garlic Clove
1
Bell Pepper
(May be present: Celery)
90
Diced Chorizo
1
Smoked Paprika
175
Risotto Rice
½
Lemon
1
Flat Leaf Parsley
150
King Prawns
(Contains: Crustaceans)
Not included in your delivery
500
Boiled Water for the Rice
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle, then pour the boiled water for the rice (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.
Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Cut into 2cm pieces.
Heat a drizzle of oil in a large ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the chorizo and fry, stirring frequently, until it starts to brown, 2-3 mins.
Stir the garlic, smoked paprika and risotto rice into the chorizo. Cook until the edges of the rice are translucent, 1-2 mins.
Stir your chicken stock into the rice. Bring back to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, zest and halve the lemon (see ingredients for amount). Roughly chop the parsley (stalks and all).
Toss the lemon zest and half the parsley together in a small bowl. Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns and pat dry with kitchen paper.
Once hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Turn the heat down to medium-high, then add the prawns. Season with salt and pepper and cook, stirring occasionally, for 4-5 mins.
Once cooked, remove from the heat and finish with a squeeze of lemon juice. Keep warm. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When your paella is cooked, remove it from the oven.
Stir through the remaining parsley and the peppers.
Season to taste with a squeeze of lemon juice, salt and pepper if needed. TIP: Add a splash of water to loosen the paella if needed.
Share your ultimate king prawn and chorizo paella between your bowls.
Finish with a sprinkle of the parsley and lemon zest mixture over the top.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The smoky chorizo and paprika combination wins plenty of praise, though some find the overall flavour mild or the chorizo a touch overpowering. Adding a pinch of chilli or an extra sprinkle of smoked paprika can help if you prefer a bolder taste.
- Ease of prep: Most find this straightforward and quick to pull together, with the oven-baking method freeing up time to prep the prawns and parsley garnish separately.
- Suggestions: Use the minimum recommended oven time and check the rice early, as several cooks found it needed less liquid or time than stated to avoid a dry or stodgy result. Adding peas, cherry tomatoes, or an extra pepper are popular ways to boost colour and round out the flavour.
- Next-day meals: Portions are generous enough that leftovers make a satisfying next-day lunch, and at least one cook found the ingredients easy to halve for a fresh solo serving.
- Saltiness: The chorizo and chicken stock together can make the dish quite salty, so hold back on any additional salt and taste before seasoning.
- Cooking method: Some prefer to finish the rice on the hob rather than in the oven; covering the pan with a lid and simmering on low works well if you do not have an ovenproof pan.
- Lemon: The lemon juice adds a bright finish, but consider using it sparingly — several cooks found the zest and juice together too sharp for their taste.
